Sous Chef, Cornell Catering

Student & Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic, and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters, including public service, health, wellbeing, connection and belonging, residential living, food services, sports, recreation, career services, and student activities and organizations, including sorority and fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad.

As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple all-access dining rooms, cafés, coffee shops, food courts, retail convenience stores, concessions stands, a restaurant, and catering services. From crafting holiday-themed meals to chef surprises and dining room special events, the Cornell Dining team of more than 400 skilled culinarians and front-line associates, and 600 student employees work hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dining’s mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a team-oriented and customer service mindset, and an emphasis on training, education, professional development, and career path opportunities for our entire organization.

As a division of Cornell Dining, Cornell Catering is the preferred catering service for Cornell University events and is uniquely qualified to serve the entire Cornell community and beyond. We are proud to work for Cornell and place a strong emphasis on Cornell Pride; our focus on students is one of the many concepts that differentiate Cornell Catering from other caterers. With its team of experienced professional staff, Cornell Catering is a full-service caterer that provides incredible food and beverages to guests at formal banquets for thousands, elegant weddings for hundreds, or intimate dinners for a few. Over the past thirty-five years, Cornell Catering has worked with clients to create customized events that meet specific objectives and budgets.

The Catering Sous Chef, working in collaboration with the Catering Chef, supports all aspects of food planning, production, and preparation for the assigned dining unit(s). This role models strong culinary practices by ensuring menu standards, recipe adherence, and quality controls are consistently met, while maintaining full compliance with all safety and sanitation regulations. The Catering Sous Chef is expected to make fiscally responsible decisions in daily operations, including thoughtful use of ingredients, effective waste reduction, and efficient production planning. In partnership with the Catering Chef and Dining Managers, this role provides on-the-job coaching and feedback that strengthens teamwork and supports staff development. The Catering Sous Chef also upholds proper food handling and quality standards in alignment with University, state, and federal requirements, helping create a safe, welcoming environment for staff, students, and guests.

A successful Sous Chef will:

• Be a highly self-motivated team player who stays flexible and customer-service oriented, responding effectively to competing demands in a dynamic, high-volume, and time-sensitive environment.
• Demonstrate culinary excellence and contribute creative, practical ideas that help resolve unexpected issues, enhance unit performance, and ensure high-quality, great-tasting, and cost-effective meal options for the Cornell community.
• Work collaboratively and communicate clearly with a diverse population of students, staff, and community partners.
• Demonstrate strong professional judgment, using excellent organizational and time-management skills to set priorities and manage workload effectively.
• Actively motivate, encourage, and support staff performance through regular hands-on training, daily feedback, and consistent coaching.

Required Qualifications

• At leasttwoyears oftrainingin a culinary programor an Associate’s degree andtwoorthree yearsof culinaryworkexperienceinthehospitalityorfoodserviceenvironment,orequivalentcombinationof education and work experience.

• Technical/computerskills,includingexperiencewithMicrosoftOfficeSuiteproductivitytools.

• Effectiveverbalandwrittencommunicationskills

• Workingknowledgeofappropriatefoodandhealthcode

• Demonstratedskillinunderstandingculturaldifferences.

MustbeabletosuccessfullycompleteCornellDining’sSousChef-levelpracticalexamandacookingdemonstration, which includes a series of culinary and managerial skills assessments designed to evaluate potential effectiveness in the role.

Thepositionrequiresavariedworkschedule,includingavailabilityonnights,weekends,andholidaysasneeded.

Preferred Qualifications

• Additionalprofessionaloreducationalexperience,preferablyinahigh-qualitycollegiatediningprogramwith familiarity in board plan operations, retail operations, and menu cycles, preferred but not required.

• Strongunderstandingoffoodservicemanagementsystems

• Culinaryandfoodsafetycertificationdesirable.

• Experience and comfort with Catering operations.

No relocation assistance is provided for this position. Visa sponsorship is not available for this position.

University Job Title:

Chef I

Job Family:

Auxiliary Services

Level:

E

Pay Rate Type:

Salary

Pay Range:

$65,447.00 - $75,632.00

Remote Option Availability:

Onsite

Company:

Endowed

Contact Name:

Jana English

Contact Email:

jb853@cornell.edu

Job Titles and Pay Ranges:

Non-Union Positions

Noted pay ranges reflect the potential pay opportunity for each job profile. The hiring rate of pay for the successful candidate will be determined considering the following criteria:

• Prior relevant work or industry experience

• Education level to the extent education is relevant to the position

• Unique applicable skills

• Academic Discipline

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2026-06-05